Evening Republican, Volume 18, Number 219, Rensselaer, Jasper County, 16 September 1914 — Braised Veal. [ARTICLE]

Braised Veal.

Take a piece at atyulder weighing live pounds. Have bone removed and tie up meat to make it firm. Put piece ot butter sine of half an egg, together with a few shavings of onion, into a kettle and let got hot Salt and pepper the veal and put into kettle, cover tightly and put over a medium fire until meal is brown on both sides, turning It occasionally. Then set kettle on back of stove where It will simmer slowly for about two and onehalf hours. Before setting meat on back of stove see if the juice of the meat, together with the butter, makes gravy enough, and if not, add a little hot water. Wheri* gravy is cold it will be like jelly. Serve gravy hot with hot meat or cold with cold meat